Biophysical evaluation of milk-clotting enzymes processed by high pressure technologies

• Grant number: 16/01425-3
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: May 01, 2016
• End date: August 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marcelo Cristianini
• Grantee: Bruno Ricardo de Castro Leite Júnior
• Supervisor: Rickey Yoshio Yada
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: University of British Columbia, Vancouver (UBC), Canada
• Associated to the scholarship: 14/17782-4 - Effect of high isostatic pressure processing on milk-clotting enzymes, BP.DR

Abstract

The cheese production is growing worldwide and, together is growing the need to develop milk coagulants to be use in cheese production. These coagulants must to have good activity, specificity, costs and attend the restrictions of traditional producers and consumers. High isostatic pressure (HIP) is an interesting tool for modification enzymes. Results recently obtained showed that this process was able to changes the activity and the stability of several milk coagulants, improving their performance with consequent faster milk coagulation and better milk gels (firm texture, low syneresis). Therefore, it was supposed that HIP process promoted desirable structural changes on these enzymes. In order to continue this line of research, this project aims to evaluate, by biophysical analysis, the changes promoted by the HIP process in the structures of milk coagulant enzymes. From these results, it would be possible to determine the similarities and differences of the changes caused by HIP process at the different studied enzymes. These results possibly allows to make inferences about what kind of structural modification are interesting or undesirable when it is aimed to obtain physical changes of milk-clotting enzymes. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; YADA, RICKEY Y.; CRISTIANINI, MARCELO. Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 47, p. 384-389, JUN 2018. (12/13509-6, 16/01425-3, 14/17782-4)

DE CASTRO LEITE JUNIOR, BRUNO RICARDO; LIMA TRIBST, ALLINE ARTIGIANI; GRANT, NICHOLAS J.; YADA, RICKEY Y.; CRISTIANINI, MARCELO. Biophysical evaluation of milk-clotting enzymes processed by high pressure. Food Research International, v. 97, p. 116-122, JUL 2017. (12/13509-6, 16/01425-3, 14/17782-4)